CN103642783B - Edible carrier immobilized yeast and preparation method and application thereof - Google Patents
Edible carrier immobilized yeast and preparation method and application thereof Download PDFInfo
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Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of edible carrier immobilized yeast, which comprises the following steps of carrying out the following operations on an aseptic operation platform, taking 0.5-2g of Angel active dry yeast, activating 20-100ml of 1-3% sucrose solution at 20-40 ℃ for 10-40min to obtain yeast liquid, respectively adding a proper amount of yeast liquid into a triangular flask, then adding 1-3% sucrose solution sterilized at high temperature, cleaning cut red dates and/or bagasse, drying to be used as a carrier, and immersing the carrier in the yeast liquid to obtain the immobilized yeast. The invention also discloses edible carrier immobilized yeast. The invention also discloses the blueberry low-alcohol fruit wine and a preparation method thereof. Different edible immobilized carriers are adopted to process yeast, then the blueberry low-alcohol fruit wine with low alcohol degree is brewed, the optimal immobilized carrier is obtained, the optimal fermentation condition is obtained, and a batch of excellent low-alcohol blueberry low-alcohol fruit wine under the optimal condition is brewed.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of edible carrier immobilized yeast and its preparation method and application.
Background technology
Blueberry is described as " fruit queen ", " U.S. pupil is fruit ".Because it has higher health value, so the fashionable world.One of five large healthy fruit of the World Food Programme's recommendation.Blueberry is the fruit pulp that a kind of nutritive value is very high, is rich in the nutritive elements such as abundant VITAMIN, protein and mineral substance, the anthocyanin pigments of wherein unique in blueberry preciousness.In many fruit, proportion is height very, also has in blueberry and is rich in the nutritive elements such as rich in protein, food fibre, fat, VITAMIN.Also contain the trace quantity mineral substance elements such as abundant calcium, iron, phosphorus, zinc in blueberry, the ratio of these mineral elements is apparently higher than other fruit.
The anthocyanin pigments that in blueberry, content is very high, has the effect of maintaining well to the eyes of human body.It can relieving eye strain, improve the eyesight of people.Be rich in nutritive ingredients such as enriching VITAMIN, mineral substance and fiber element in blueberry, the more edible blueberry can improve body immunity, improves human quality.Vitamins C abundant in blueberry in addition has preventing cancer, resists cardiopathic effect.Blueberry pectin enriches, and can dilute body fat, the health of protection human body cardiovascular and cerebrovascular.In addition, in blueberry, also have abundant antioxidant, can the aging of delaying human body.In Blueberry except the sugar of routine, acid and Vc, be rich in the mineral elements such as SOD, arbutin, protein, cyanin, food fiber and abundant K, Fe, Zn, Ca.
Low alcoholic degree fruit wine, generally refers to that alcoholic strength is lower than the fruit wine of 7 degree.So both meet people to while its consumption habits, just decrease again the injury of alcohol to human body.It is not only containing the function of relieving the effect of alcohol, and also has the nutritive value that fruit wine is abundant.Drink low alcoholic degree fruit wine, just can enjoy delicious food and the nutrition of fruit wine, the bad harm that alcohol brings can be avoided again, and the heat of low alcoholic fruit wine is 1/2 of common fruit wine.
It is reasonable for drinking a little low alcoholic fruit wine every day concerning women, can improve skin quality, promotes sleep, has good effect for black eye and Fennel.And pregnant woman also because drinking, also can be conducive to lactating women and repairing postpartum.And the male sex to drink fruit wine be exactly mainly health, there is no that strand of taste of medicinal liquor, strong aromatic but not strong, internal organ can not be injured, can drink again to one's heart's content.In a word, fruit wine is sutable for men, women, and children, features good taste.So more and more people advocating fashion health after 80s likes drinking fruit wine now.Alternatively fruit wine allows people be really because like drinking and drinking, and allows spirits culture become more healthy.
Blue berry generally acknowledges " king of berry " in the world at present, and the low alcoholic fruit wine of blueberry is also considered to best health preserving wine.The low alcoholic fruit wine of blueberry take blue berry as main raw material.Containing abundant blueberry drink anthocyanidin, VITAMIN and amino acid in fruit wine, vaccinium oxycoccus pigment has to be eliminated the comfortable base of oxygen, progressive eyesight, delays the effect of cranial nerve aging, progressive memory.
Immobilization technology is current focus, but the research about it still needs the further strengthened research of research worker.Especially the world today focuses on food safety and health more, food grade vector immobilized cell technology ever more important.But the application of immobilization technology distance Practical Project also has certain distance, also many problems will be had to solve further, needs to strengthen following research for this reason:
(1) exploitation of the carrier of novel inexpensive safety and selection;
(2) structure of high efficiency engineering bacterium;
(3) the further research and development of mixed immobilization technology;
(4) shaping immobilized microorganism sensor is developed;
(5) genetic engineering technique is combined better with immobilization technology;
(6) molecular Biological Detection is used to evaluate the effect etc. for the treatment of based on immobilized microorganisms waste water.
Along with the continuous appearance of the development of research method and the immobilization technology of Nover practical, immobilized microorganism technology has vast potential for future development and practical value.
The world today, the drink of universally acknowledged edible fruits and fruits product and certain plantation source property comprises tea and fruit wine, can contribute to the generation of resisting cardiovascular disorder and coronary heart disease.It should be noted that and drink the vitamins C of the protective effect of fruit wine for heart in product in right amount, phenolic compound is relevant.Much research shows that drinking fruit wine is unique dietary factor becoming negative correlation with coronary heart disease.
Blueberry is comparatively rare in China, and output is less.If use science more, more advanced technology is produced, and improves mouthfeel and flavour, productivity gain, and for market provides novel, high-quality, high-grade wine products, so will promote the development of berry deep processing industries, increase economic efficiency, dominate the market share.
Summary of the invention
Goal of the invention: first object of the present invention there is provided a kind of edible carrier immobilized yeast and preparation method thereof.Second object of the present invention there is provided low alcoholic fruit wine of a kind of blueberry and preparation method thereof.Adopt food grade vector immobilization technology to prepare the low alcoholic fruit wine of blueberry, not only quality better, and there is health value.
Technical scheme: for achieving the above object, the present invention is achieved through the following technical solutions: a kind of preparation method of edible carrier immobilized yeast, comprise the following steps, aseptic operating platform carries out following operation, get 0.5-2g Angel active dry yeast, yeast liquid is obtained at 20-40 DEG C of activation 10-40min with the sucrose solution of 20-100ml1-3% concentration, appropriate yeast liquid is added respectively in some triangular flasks, add the 1-3% sucrose solution of high-temperature sterilization again, by the red date cut, dry and/or bagasse is cleaned, dry as carrier, carrier is made to be immersed in being fixed yeast in yeast liquid.
Wherein, described red date is done stripping and slicing and is of a size of 0.5cm × 0.5cm.
Wherein, described bagasse is of a size of the fritter that length is lcm and 2cm.
Immobilized yeast prepared by the preparation method of described edible carrier immobilized yeast.
Edible carrier immobilized yeast prepares a method for the low alcoholic fruit wine of blueberry, comprises the following steps:
1) raw material selection: select the fresh blueberry without disease and pest and rinse blueberry with clear water, the agricultural chemicals on removing blueberry surface and dirt;
2) squeeze the juice: with juice extractor, blueberry is broken into pulp, and on water-bath 70 ~ 90 DEG C heating 5 ~ 15 minutes;
3) enzymolysis: add the polygalacturonase of 0.1 ~ 0.6% in pulp, enzymolysis obtains enzymolysis solution in 2 ~ 3 hours;
4) sugar addition: add 10-50% refined sugar solution in enzymolysis solution, makes pol be 18 ~ 20 degree and obtains pulp solution;
5) adjust PH: by the potential of hydrogen of food grade basic solution adjustment pulp solution, pH 3.5 ~ 4 obtains blueberry juice;
6) sterilizing: blueberry juice is divided in some triangular flasks, adopts 30-80 ~ DEG C water-bath to carry out sterilizing 10 ~ 50min to blueberry juice, adds potassium metabisulfite simultaneously with 2 ~ 15mg/L;
9) Primary Fermentation is inoculated: be inoculated into respectively by fixed yeast and be equipped with in the triangular flask of blueberry juice after sterilizing, seal with clean sealed membrane, under 25 DEG C of conditions, carry out Primary Fermentation 7 days;
10) filter: after Primary Fermentation terminates, with four layers of filtered through gauze wine liquid, discard schlempe, obtain the wine liquid clarified;
11) clarify: promote fruit wine clarification by the method for natural standing sedimentation;
12) sterilizing: used by fruit wine pasteurization to carry out sterilizing and namely obtain the low alcoholic fruit wine of finished product blueberry;
13) Primary Fermentation terminates to be taken out by carrier immediately, then accesses in next batch fruit juice the 7d that ferments again;
14) repeating step 10) ~ 12).
Food grade basic solution in described step 5) is by citric acid and the formulated basic solution of food-grade calcium carbonate.
The low alcoholic fruit wine of blueberry prepared by the described method preparing the low alcoholic fruit wine of blueberry.
The method preparing the low alcoholic fruit wine of blueberry is not limited only to blueberry fruit wine, also can be used for the preparation of other fruit wine.
The present invention is by selecting red date, bagasse as fixation support, fixing yeast saccharomyces cerevisiae, both contrast each other, two batches continuously ferment, sustainable use ability and physical strength relatively, measure pH by every day, soluble solid, reduction pol and alcoholic strength etc., show that one is optimum carrier; Select optimum carrier, carry out temperature, pH, the experiment of single factor of outward appearance pol, every day measures alcoholic strength, and Vc and outward appearance pol etc., therefrom select ferment effect preferably about temperature, 3 levels of pH and outward appearance pol; Thus design 3 factor 3 horizontal quadrature experiments, every day measures alcoholic strength, Vc and outward appearance pol etc., and sensory evaluation, thus has drawn the optimal conditions of the low alcoholic fruit wine fermentation of blueberry; At optimum pH, under the condition of temperature and outward appearance pol, brewage a collection of fruit wine, with the fruit wine of common free state as a comparison, every day measures alcoholic strength, Vc, anthocyanidin and outward appearance pol etc., after fermentation ends, ask 10 personages through training to carry out sensory evaluation, and give a mark.Thus show whether immobilization technology wine brewing is better than the wine brewing of traditional free yeast.
Beneficial effect: compared with prior art, advantage of the present invention is as follows: the present invention is by adopting different edible fixation support process yeast, the low alcoholic fruit wine of blueberry carrying out low alcoholic degree is again brewageed, and therefrom draw best fixation support, draw optimum fermentation condition by Orthogonal Optimization Test, brewage the low alcoholic fruit wine of excellent low alcohol blueberry under a collection of top condition.Thus promote the local flavor of the low alcoholic fruit wine of blueberry, increase the health value of the low alcoholic fruit wine of blueberry, improve China's blueberry brewing technology and production, greatly improve the efficiency of blueberry wine brewing, the brewing fruit wine technology of China is studied further.Not only be conducive to the preservation that this expensive fruit nutrition of blueberry is worth, and increase blueberry variation processing variety, meet the selection of human consumer, promote guide's social life quality, even can drive the economic chain of blueberry, pull side's expanding economy.
Accompanying drawing explanation
Fig. 1 is first red date sugarcane carrier of the present invention wine brewing outward appearance pol comparison diagram;
Fig. 2 is second batch red date sugarcane carrier of the present invention wine brewing outward appearance pol comparison diagram;
Fig. 3 is first sugarcane of the present invention, red date carrier wine brewing pH comparison diagram;
Fig. 4 is second batch red date of the present invention, sugarcane carrier wine brewing pH comparison diagram;
Fig. 5 is first red date of the present invention, sugarcane carrier wine brewing ethanol content comparison diagram; Ordinate zou: mg/dL
Fig. 6 is second batch red date of the present invention, sugarcane carrier wine brewing ethanol content comparison diagram; Ordinate zou: mg/dL
Fig. 7 is first red date sugarcane reducing sugar comparison diagram of the present invention; Ordinate zou: mg/dL
Fig. 8 is second batch red date sugarcane reducing sugar comparison diagram of the present invention; Ordinate zou: mg/dL
Fig. 9 is the yeast that the present invention is fixed on red date endotheliocyte;
Figure 10 is the effect diagram of outward appearance pol of the present invention for ethanol content;
Figure 11 is the effect diagram of pH of the present invention to the low alcoholic fruit wine fermentation of blueberry;
Figure 12 is the effect diagram of temperature of the present invention to wine fermentation;
Figure 13 is sensory evaluation chart of the present invention;
Figure 14 is the pH comparison diagram of red date carrier of the present invention, free state fruit wine;
Figure 15 is the reducing sugar comparison diagram that red date of the present invention dissociates; Ordinate zou: mg/dL
Figure 16 is the ethanol content comparison diagram of red date of the present invention and free state; Ordinate zou: mg/dL
Figure 17 is the outward appearance pol comparison diagram that red date of the present invention dissociates;
Figure 18 is the anthocyanidin content comparison diagram that red date of the present invention dissociates; Ordinate zou: mg/dL
Figure 19 is the Vc comparision contents figure that red date of the present invention dissociates.Ordinate zou: mg/dL
Embodiment
Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.
One of preparation of embodiment 1 edible carrier immobilized yeast
Aseptic operating platform carries out following operation, get 1.0g Angel active dry yeast, yeast liquid is obtained at 30 DEG C of activation 30min with the sucrose solution of 50ml2% concentration, appropriate yeast liquid is added respectively in some triangular flasks, add 2% sucrose solution of high-temperature sterilization again, by the red date dry cleaning cut, dry as carrier, make carrier be immersed in being fixed yeast in yeast liquid.Red date is done stripping and slicing and is of a size of 0.5cm × 0.5cm.
The preparation two of embodiment 2 edible carrier immobilized yeast
Aseptic operating platform carries out following operation, get 0.5g Angel active dry yeast, yeast liquid is obtained at 20 DEG C of activation 40min with the sucrose solution of 20ml1% concentration, appropriate yeast liquid is added respectively in some triangular flasks, add 1% sucrose solution of high-temperature sterilization again, the bagasse cut is cleaned, dries as carrier, make carrier be immersed in being fixed yeast in yeast liquid.Bagasse is of a size of the fritter that length is lcm and 2cm.
The preparation three of embodiment 3 edible carrier immobilized yeast
Aseptic operating platform carries out following operation, get 2g Angel active dry yeast, yeast liquid is obtained at 40 DEG C of activation 10min with the sucrose solution of 100ml3% concentration, appropriate yeast liquid is added respectively in some triangular flasks, add 3% sucrose solution of high-temperature sterilization again, clean dry for the red date cut with bagasse, dry as carrier, make carrier be immersed in being fixed yeast in yeast liquid.Red date is done stripping and slicing and is of a size of 0.5cm × 0.5cm.Bagasse is of a size of the fritter that length is lcm and 2cm.
The preparation of the low alcoholic fruit wine of embodiment 4 blueberry
Select the fresh blueberry without disease and pest and rinse blueberry with clear water, the agricultural chemicals on removing blueberry surface and dirt; Squeeze the juice: with juice extractor, blueberry is broken into pulp, and on water-bath 70 DEG C heating 5 ~ 15 minutes; In pulp, add the polygalacturonase of 0.1%, enzymolysis obtains enzymolysis solution in 2 hours; In enzymolysis solution, add 10% refined sugar solution, make pol be 18 degree and obtain pulp solution; By the potential of hydrogen being adjusted pulp solution by citric acid and the formulated basic solution of food-grade calcium carbonate, pH 3.5 obtains blueberry juice; Blueberry juice is divided in some triangular flasks, adopts 30 DEG C of water-baths to carry out sterilizing 10min to blueberry juice, adds potassium metabisulfite according to 2mg/L concentration simultaneously; The fixed yeast that Example 1 obtains; Fixed yeast is inoculated into respectively and is equipped with in the triangular flask of blueberry juice after sterilizing, seal with clean sealed membrane, under 25 DEG C of conditions, carry out Primary Fermentation 7 days; Filter: after Primary Fermentation terminates, with four layers of filtered through gauze wine liquid, discard schlempe, obtain the wine liquid clarified; Fruit wine clarification is promoted by the method for natural standing sedimentation; Used by fruit wine pasteurization to carry out sterilizing and namely obtain the low alcoholic fruit wine of finished product blueberry; Primary Fermentation terminates to be taken out by carrier immediately, then accesses in next batch fruit juice the 7d that ferments again.
Embodiment 5
Select the fresh blueberry without disease and pest and rinse blueberry with clear water, the agricultural chemicals on removing blueberry surface and dirt; Squeeze the juice: with juice extractor, blueberry is broken into pulp, and on water-bath 90 DEG C heating 15 minutes; In pulp, add the polygalacturonase of 0.6%, enzymolysis obtains enzymolysis solution in 3 hours; In enzymolysis solution, add 50% refined sugar solution, make pol be 20 degree and obtain pulp solution; By the potential of hydrogen being adjusted pulp solution by citric acid and the formulated basic solution of food-grade calcium carbonate, pH 4 obtains blueberry juice; Blueberry juice is divided in some triangular flasks, adopts 80 DEG C of water-baths to carry out sterilizing 50min to blueberry juice, adds potassium metabisulfite according to 15mg/L concentration simultaneously; Being fixed of Example 2 yeast; Fixed yeast is inoculated into respectively and is equipped with in the triangular flask of blueberry juice after sterilizing, seal with clean sealed membrane, under 25 DEG C of conditions, carry out Primary Fermentation 7 days; Filter: after Primary Fermentation terminates, with four layers of filtered through gauze wine liquid, discard schlempe, obtain the wine liquid clarified; Fruit wine clarification is promoted by the method for natural standing sedimentation; Used by fruit wine pasteurization to carry out sterilizing and namely obtain the low alcoholic fruit wine of finished product blueberry; Primary Fermentation terminates to be taken out by carrier immediately, then accesses in next batch fruit juice the 7d that ferments again.
Embodiment 6
Select the fresh blueberry without disease and pest and rinse blueberry with clear water, the agricultural chemicals on removing blueberry surface and dirt; Squeeze the juice: with juice extractor, blueberry is broken into pulp, and on water-bath 80 DEG C heating 10 minutes; In pulp, add the polygalacturonase of 0.3%, enzymolysis obtains enzymolysis solution in 2.5 hours; In enzymolysis solution, add 30% refined sugar solution, make pol be 19 degree and obtain pulp solution; By the potential of hydrogen being adjusted pulp solution by citric acid and the formulated basic solution of food-grade calcium carbonate, pH 3.7 obtains blueberry juice; Blueberry juice is divided in some triangular flasks, adopts 65 DEG C of water-baths to carry out sterilizing 30min to blueberry juice, adds potassium metabisulfite according to 8mg/L concentration simultaneously; The fixed yeast that Example 3 obtains; Fixed yeast is inoculated into respectively and is equipped with in the triangular flask of blueberry juice after sterilizing, seal with clean sealed membrane, under 25 DEG C of conditions, carry out Primary Fermentation 7 days; Filter: after Primary Fermentation terminates, with four layers of filtered through gauze wine liquid, discard schlempe, obtain the wine liquid clarified; Fruit wine clarification is promoted by the method for natural standing sedimentation; Used by fruit wine pasteurization to carry out sterilizing and namely obtain the low alcoholic fruit wine of finished product blueberry; Primary Fermentation terminates to be taken out by carrier immediately, then accesses in next batch fruit juice the 7d that ferments again.
Embodiment 7: investigate the fixed yeast of different carriers continuously ferment ability and the intact of carrier can crystallized ability.
Experiment adopts red date to do and the food grade vector of bagasse as immobilized yeast bacterium, and continuously ferment two batches of fruit wine, and contrast mutually.
1) outward appearance pol compares
Use hand refractometer, measure outward appearance pol.Result is see Fig. 1 and Fig. 2.Can be drawn by Fig. 1 and Fig. 2, from the fermentation initial stage, the speed of sugarcane carrier wine brewing consumption sugar is always slightly fast than the spending rate of red date.During fermentation ends, the outward appearance pol of sugarcane is a little less than the outward appearance pol of red date.The pol that itself may have due to red date carrier, thus the speed of its consumption sugar is slower than sugarcane carrier.Sugarcane, red date, as food grade vector, can use twice continuously, and the performance of consumption sugar still keeps.As can be seen here the sustainable use effect of red date sugarcane and physical strength very high, repeated multiple timesly can use, greatly provide cost savings.
2) pH compares
Result is see Fig. 3 and Fig. 4.Can be drawn by Fig. 3 and Fig. 4, red date, sugarcane continuously ferment twice, and two times result difference is little.The pH of sugarcane carrier institute brewed fruit wine is always a little less than red date.The alcohol amount that this is possible sugarcane, sugarcane produces is more, or sugarcane creates other acid substances in brewing process.Sugarcane, Chinese date food grade carrier, can both normal fermentation in twice Continuous Fermentation Processes.Therefore sugarcane, red date are as food grade vector, sustainable use and physical strength good.
3) ethanol content compares
Result is see Fig. 5 and Fig. 6.From Fig. 5 and Fig. 6, continuously ferment through twice, red date and the continuous result of use of sugarcane carrier good.Fermenting twice effect is more consistent.On the whole, the ethanol content of red date carrier wine brewing is apparently higher than sugarcane carrier output; And red date carrier, sugarcane carrier phase after fermentation, after reaching fermentation peak, ethanol content starts to decline.And start fermentation again at second batch fruit juice.This just illustrates the yeast fermentation later stage, and nutrient is not enough, is unfavorable for fermentation.In the fermenting process of fixation support process yeast saccharomyces cerevisiae, fermentation the 4th day or the 5th day, ethanol content arrives peak.Although sugarcane carrier wine brewing ethanol content is not as red date carrier, the time that the ethanol content that sugarcane carrier is made wine reaches peak is more Zao than red date carrier, differs the time less than 24 hours.
4) reducing sugar content compares
Result is see Fig. 7 and Fig. 8.From Fig. 7 and Fig. 8, no matter be sugarcane carrier or red date carrier, under the condition that the reducing sugar of initial fruit juice is consistent, at the fermentation initial stage, concentration of reduced sugar obviously goes up.This is because red date and sugarcane carrier self contain sugar.And red date carrier reducing sugar is obviously more than sugarcane carrier.In the fermentation middle and later periods, red date and sugarcane carrier consume reducing sugar rapidly, and the consumption reducing sugar speed of red date is equally matched with sugarcane.
In sum, red date carrier and the wine brewing of sugarcane carrier are compared through pH, outward appearance pol, reducing sugar and ethanol content etc., consider that red date carrier itself has unique local flavor and nutritive value again, and the carrier immobilized effect of red date is better, select red date carrier as optimum food grade vector so final.
The experiment of single factor result of the low alcoholic fruit wine of embodiment 8 blueberry
1) outward appearance pol is on the impact of the low alcoholic fruit wine fermentation of blueberry
As shown in Figure 10, pol is too low, and such as, when initial pol is 11Bx, the alcohol amount that fermentation obtains is minimum.This affects fermentation because yeast can not get sufficient nutrient.Along with the increase of pol, the nutrition of yeast gained increases, produce ethanol content and also increase.But when pol is too high, when reaching 26Bx, gained alcohol amount is not high, because pol is too high, some yeast, due to the sugared dehydration death of height, affect alcohol output.Obtain thus, initial pol 18Bx ~ 22Bx scope, gained alcohol output is higher.
2) pH is on the impact of the low alcoholic fruit wine of blueberry
Use bio-sensing analyser, measure ethanol content, as shown in Figure 11, pH is the important factor affecting wine fermentation.Along with pH improves constantly, the alcohol output of fruit wine is more and more lower.When pH is 3.0 time, ethanol content is the highest, is 3500mg/dL.But when pH reaches 5.0, ethanol content is minimum, only has 2200mg/dL.This just illustrates that pH is larger, just inhibits the growth of yeast cell to ferment, affects alcohol output.Therefore, pH is between 3 ~ 4, and ferment effect is good.
3) temperature is on the impact of strawberry fruit wine quality
Use bio-sensing analyser, measure ethanol content, as shown in Figure 12, temperature is the important factor affecting fruit wine alcohol output.Temperature is too low, and yeast growth is slow, and ethanol content is low.Such as temperature 20 DEG C, ethanol content 2500mg/dL and until fermentation the 6th day, ethanol content does not also arrive peak, and no fermentation is not completely.But when temperature is too high, when reaching 32 DEG C, ethanol content 2700mg/dL, and reach ethanol content peak when 4-5 days.But its alcohol output is also not as the alcohol output 25 DEG C and 28 DEG C.Although because temperature too high quickening fermenting speed, also have impact on alcohol output to a certain extent.According to result, temperature is higher at 25 DEG C, 28 DEG C, 32 DEG C alcohol outputs.
The orthogonal optimization test of the low alcoholic fruit wine of embodiment 9 blueberry and analysis
Orthogonal experimental design: table 1 orthogonal table
As seen from Table 1, the factor order affecting the low alcoholic fruit wine ethanol content of blueberry is: outward appearance pol > temperature >pH; The factor order affecting blueberry low alcoholic fruit wine Vc content is: temperature >pH> outward appearance pol; The order affecting the low alcoholic fruit wine sensory evaluation of blueberry is: pH> temperature > outward appearance pol.Can find out: outward appearance pol and temperature affect more obvious on the ethanol content of the low alcoholic fruit wine of blueberry; The Vc content influence of temperature to the low alcoholic fruit wine of blueberry is more obvious; Temperature and pH affect more obvious on sensory evaluation.The optimum fermentation condition realizing the best ethanol content of the low alcoholic fruit wine of blueberry is A
2b
1c
2, i.e. temperature 28 DEG C, outward appearance pol 18Bx, pH3.5; Realize the fermentation condition A of the most high Vc content of the low alcoholic fruit wine of blueberry
1b
2c
3, i.e. temperature 25 DEG C, outward appearance pol is: 20Bx, pH=4; The fermentation condition realizing the best sensory evaluation of the low alcoholic fruit wine of blueberry is A
1b
3c
3, namely leavening temperature is: 25 DEG C, and diseases caused by external factors pol is: 22Bx, pH are: 4.
According to three optimum indexs, temperature is 28 DEG C and reaches the maximum of optimum; Pol three levels can reach optimum, consider, can select 18Bx from economic aspect; The optimal result reached during pH=4 maximum.Therefore, it is temperature 28 DEG C that the low alcoholic fruit wine of blueberry brewages optimal conditions, and outward appearance pol 18Bx, pH are 4.
Table 2 orthogonal experiment analytical table
The low alcoholic fruit wine of embodiment 10 immobilization blueberry and free state yeast brewed fruit wine quality preservation
1) sensory evaluation tastes two kinds of fruit wine through asking 10 personages through training, and gives a mark according to standards of grading.Result is as figure, and as shown in Figure 13, except No. 7 appraisers think that free state fruit wine is better than the carrier immobilized fruit wine of red date, all the other 9 appraisers think and are better than free state fruit wine on red date immobilization fruit wine is in appearance luster, fragrance, flavour, typicalness etc.Red date immobilization fruit wine aroma is strong, bright, and mouthfeel is aromatic; And free state fruit wine aroma is simple and elegant, fruital is pleasant, and mouthfeel is fresh and sweet.
2) pH compares
Use pH meter, pH value determination.As shown in Figure 14, the fruit wine pH that red date fixed yeast produces produces fruit wine lower than free state yeast always.This may be fast due to red date Immobilized yeast speed, produces alcohol many again.PH is also lower than the fruit wine of free state thus.
3) reducing sugar compares
Use DNS colorimetry, measure reducing sugar.As shown in Figure 15, at the fermentation initial stage, red date fixed yeast consumes reducing sugar slightly faster than the yeast of free state.To the middle and later periods, red date sugar consumption rate is far away faster than free yeast.Can release thus, the fast free state of red date Immobilized yeast speed.Therefore, utilize the red date carrier immobilized yeast wine brewing period ratio common free state wine brewing cycle short.
4) ethanol content compares
Use bio-sensing analyser, measure ethanol content.Known with Figure 16, during the fermentation, fixed yeast alcohol output is high, and speed is fast; And by contrast, the fermentation product alcohol amount of free state is lower, speed is also slow.Therefore red date fixed yeast alcohol output is obviously better than free state.And the wine brewing of red date carrier reaches alcohol output peak, and the wine brewing of common free state yeast does not arrive alcohol output peak, this illustrates that the yeast fermentation speed of red date immobilization process is faster than common free yeast fermenting speed, and fermentation period is short.This is that concentration is high, strong reaction because yeast is fixed in limited space, and increment is fast.Therefore the wine brewing of red date fixed yeast is better than the wine brewing of free state yeast.
5) outward appearance pol compares
As shown in Figure 17, during the fermentation, the speed of fixed yeast hypoglycemic is obviously faster than free yeast.Concentrate in limited space this is because yeast is dared to gamble, yeast concn is high, and breeding is fast.And now free yeast needs the proliferation period of longer adaptive phase, therefore, its fermenting speed is slower.On the whole, red date Immobilized yeast consumption sugar, makes that outward appearance pol is minimum reaches 8Bx:; And free state utilizes the efficiency of sugar not high, minimumly reach about 11Bx.Therefore the wine brewing of red date fixed yeast advantageously.
6) comparison of anthocyanidin content
Use pH differential method, measure anthocyanidin content.The known anthocyanidin of Figure 18 content in blueberry is very high.When fermenting, anthocyanidin is slowly running off always.From scheming above, no matter being red date fixed yeast or free state yeast, all not stoping the loss of anthocyanidin, but red date fruit wine that fixed yeast produces keeps anthocyanin levels higher than common free state.The anthocyanidin consume of free state is very fast, does not protect anthocyanidin, anthocyanidin is run off in a large number.As can be seen here, red date fixed yeast can slow down the loss of anthocyanidin to a certain extent, and protection anthocyanidin, well stays the nutritive element of blue berry in fruit wine.
7) comparison of Vc content
As seen from Figure 19, at earlier fermentation, the VC content lowering speed of red date immobilization and free state and measure suitable, but phase after fermentation, the fruit wine Vc content of red date fixed yeast is apparently higher than the yeast of free state.As a whole, red date immobilization is still better than free state, because it protects VC content effectively, decreases VC and runs off.
Brewage a collection of fruit wine according to optimal conditions, compare with free state yeast saccharomyces cerevisiae gained fruit wine.Measure their pH, ethanol content, outward appearance pol, reducing sugar content, anthocyanidin content, Vc content every day, show that fruit wine that red date fixed yeast spawns is from ethanol content through comparing, or the aspects such as Vc, anthocyanidin content and sensory evaluation, are all better than free state.
Therefore, no matter red date carrier fixes yeast saccharomyces cerevisiae wine brewing from sustainable use properties, or in the protection of the healthy trace elements with household such as Vc content, anthocyanidin content, and in sensory evaluation, be far superior to the wine brewing of common free yeast.
Claims (3)
1. edible carrier immobilized yeast prepares a method for the low alcoholic fruit wine of blueberry, it is characterized in that, comprises the following steps:
1) raw material selection: select the fresh blueberry without disease and pest and rinse blueberry with clear water, the agricultural chemicals on removing blueberry surface and dirt;
2) squeeze the juice: with juice extractor, blueberry is broken into pulp, and on water-bath 70 ~ 90 DEG C heating 5 ~ 15 minutes;
3) enzymolysis: add the polygalacturonase of 0.1 ~ 0.6% in pulp, enzymolysis obtains enzymolysis solution in 2 ~ 3 hours;
4) sugar addition: add 10-50% refined sugar solution in enzymolysis solution, makes pol be 18 ~ 20 degree and obtains pulp solution;
5) adjust PH: by the potential of hydrogen of food grade basic solution adjustment pulp solution, pH 3.5 ~ 4 obtains blueberry juice;
6) sterilizing: blueberry juice is divided in some triangular flasks, adopts 30-80 DEG C of water-bath to carry out sterilizing 10 ~ 50min to blueberry juice, adds potassium metabisulfite with 2 ~ 15mg/L simultaneously;
9) Primary Fermentation is inoculated: be inoculated into respectively by immobilized yeast and be equipped with in the triangular flask of blueberry juice after sterilizing, seal with clean sealed membrane, under 15-35 DEG C of condition, carry out Primary Fermentation 5-10 days; The preparation method of described immobilized yeast, comprise the following steps, aseptic operating platform carries out following operation, get 0.5-2g Angel active dry yeast, yeast liquid is obtained at 20-40 DEG C of activation 10-40min with the sucrose solution of 20-100ml1-3% concentration, appropriate yeast liquid is added respectively in some triangular flasks, add the 1-3% sucrose solution of high-temperature sterilization again, by the red date cut, dry and/or bagasse is cleaned, dry as carrier, make carrier be immersed in being fixed yeast in yeast liquid; Described red date is done stripping and slicing and is of a size of 0.2-1.0cm × 0.2-1.0cm; Described bagasse is of a size of the fritter that length is 0.5-3cm;
10) filter: after Primary Fermentation terminates, with four layers of filtered through gauze wine liquid, discard schlempe, obtain the wine liquid clarified;
11) clarify: promote fruit wine clarification by the method for natural standing sedimentation;
12) sterilizing: used by fruit wine pasteurization to carry out sterilizing and namely obtain the low alcoholic fruit wine of finished product blueberry;
13) Primary Fermentation terminates to be taken out by carrier immediately, then accesses in next batch fruit juice the 5-10 days that ferments again;
14) repeating step 10) ~ 12).
2. the method preparing the low alcoholic fruit wine of blueberry according to claim 1, is characterized in that, the food grade basic solution in described step 5) is by citric acid and the formulated basic solution of food-grade calcium carbonate.
3. the low alcoholic fruit wine of blueberry prepared by the method preparing the low alcoholic fruit wine of blueberry described in claim 1 or 2.
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| 蓝莓酒酿造工艺研究;刘奔;《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》;20130715(第07期);第3.3.1节 * |
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